pumpkin souffle

This Pumpkin Pie Breakfast Egg Bake is super easy to make, full of warm fall flavors and so delicious! Paleo, gluten free, dairy-free and naturally sweetened- you are going to feel like you are having dessert for breakfast.

Pumpkin Pie Breakfast Egg Bake

pumpkin spice

vanilla extract

maple syrup

pumpkin purée (not pumpkin filling)

eggs

Preheat your oven to 350℉ and grease a 9-inch pie pan with the oil using a pastry brush or a paper towel to apply.

Combine the eggs, pumpkin puree, pumpkin spice, vanilla, and maple syrup in a blender or food processor. Run until mixture has a smooth and even consistency.

Pour mixture into the prepared pie pan. Bake 30-35 minutes or until eggs are set and the top and edges are slightly golden brown.

Let cool for 5 minutes and enjoy warm. Cover and store leftovers in fridge for up to 3 days.

Top 1 pumpkin souffle recipes from across the web

The most viewed pumpkin souffle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Pie Breakfast Egg Bake

Top 1 pumpkin souffle recipes from across the web

The most viewed pumpkin souffle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pie Breakfast Egg Bake

The most viewed pumpkin souffle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine